Chinese Food
8-inch round Qifeng cake (8-inch Qifeng)
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Qi Feng has made many summaries. This is an unprecedented success. It's not collapsing. It's very full. Here's the recipe. Let you avoid detours. *No need for baking powder. Tata powder. It's also so beautiful. The formula is absolutely good. If you can't make it, you can see if the egg white is done well. Be sure to make it hard. The mixing gesture should be right. *This is an 8-inch measurement. 10 inch * 2
Cooking ingredients
Cooking Steps
Step1:Prepare materials. Separate the egg white and yolk. Make sure that there is no water, no oil or yolk in the bowl of the egg white. A little will affect the stability.
Step2:Beat the yolk. Mix in vegetable oil several time
Step3:Add sugar, milk, salt and stir wel
Step4:Sift in the low gluten flour. Stir in the zigzag shape without any particles.
Step5:The batter is ready for use. Preheat the oven at 170 ℃ for 10 minute
Step6:Beat the egg white. Add sugar three times. Beat until the thick bubble. Add sugar for the first tim
Step7:Beat the bubbles and add sugar second times. A little resistance, the last time you add sugar
Step8:When it's hard to foam, it's OK to lift the tip without falling back. Whether the egg white is well beaten directly affects the state of the cak
Step9:The beaten egg white is mixed with the yolk liquid three times. Each time, it is cut evenly. It's in the cooking position. Or Z-shap
Step10:Quickly pour the mixed cake into the 8-inch movable bottom for demoulding at night. Shake twice to increase the height by 10 cm. Quickly put it into the preheated oven. The temperature of the middle and lower layers is 170 ℃ for 30 minutes. According to the temperament of your own oven
Step11:Roasted loo
Step12:It's very important to shake the hot gas out of the furnace. Three times. Quick back button. Until it's cool and then demoulding. About 34 hour
Step13:The scraper gently demoulds. I feel the sense of achievement when I look at i
Step14:Cut it in the middle. It's fluffy and delicate. It's easy to melt at the entrance
Cooking tips:Use a container without water or oil for the egg white. Don't waste too much time. Don't over mix the yolk paste so as not to make it strong. The temperature of the oven is different. You should master it by yourself. After baking, shake out the hot air. Immediately back button. Demoulding should be thoroughly cool. There are skills to avoid waist collapse and delicious cooking.
